Microwave Oven Research Articles

Impact of thermal cooking processes on organochlorine pesticide residues (OCPs) in the edible green seaweed, Ulva lactuca, and associated human health risk assessment

Seaweeds are emerging natural food items in different countries. However, they are known to be potentially contaminated by chemical residues. This study examined the impact of domestic cooking methods such as boiling, steaming, and microwave cooking on reduction of organochlorine pesticide (OCP) level in edible green seaweed Ulva lactuca. Thermal cooking processes significantly influences the OCP residues in U. lactuca. The OCP residue concentration decreased after boiling, steaming, and microwave cooking compared to raw seaweed. The total OCP residue concentration in raw seaweed was 0.707 mg/kg, which reduced to 0.168, 0.178, and 0.241 mg/kg after boiling, microwaving, and steam cooking, respectively. Aldrin, endrin, DDT, and endosulfan were predominant OCPs in raw and processed seaweeds. Health risk due to OCP residues was evaluated using food consumption data, acceptable daily intake, and safety indices such as hazard quotient (HQ) and hazard index (HI). The HQ and HI values did not exceed the unit value (HQ, HI < 1), indicating that the level of OCP residues in U. lactuca does not pose any appreciable risk to the consumers. Therefore, the research finding establishes that different thermal cooking processes reduce the OCP residue concentration in U. lactuca.

Safety assessment of the process CPE based on the VACUNITE (EREMA basic and Polymetrix SSP V-leaN) technology, used to recycle post-consumer PET into food contact materials.

The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of the recycling process CPE (EU register number RECYC291), which uses the VACUNITE (EREMA basic and Polymetrix SSP V-leaN) technology. The input is hot caustic washed and dried poly(ethylene terephthalate) (PET) flakes mainly originating from collected post-consumer PET containers, with no more than 5% PET from non-food consumer applications. The flakes are pre-decontaminated in the flakes reactor at high temperature under ■■■■■ (step 2) before being extruded, pelletised and crystallised (step 3). The crystallised pellets are then preheated (Step 4) and submitted to solid-state polycondensation (SSP) (step 5) at ■■■■■ and ■■■■■ and ■■■■■ flow. Having examined the challenge tests provided, the Panel concluded that step 2 as well as steps 4 and 5 are critical for determining the decontamination efficiency of the process. The operating parameters to control the performance are temperature, pressure and residence time for steps 2, 4 and 5 as well as the ■■■■■ for steps 4 and 5. It was demonstrated that this recycling process is able to ensure that the level of migration of potential unknown contaminants into food is below the conservatively modelled migration of 0.1 μg/kg food. Therefore, the Panel concluded that the recycled PET obtained from this process is not of safety concern, when used at up to 100% for the manufacture of materials and articles for contact with all types of foodstuffs, including drinking water, for long-term storage at room temperature or below, with or without hotfill. The final articles made of this recycled PET are not intended to be used in microwave and conventional ovens and such uses are not covered by this evaluation.

Safety assessment of the process RE-PETKunststoffrecycling, based on Gneuss 4 technology, used to recycle post-consumer PET into food contact materials.

The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of the recycling process RE-PETKunststoffrecycling (EU register number RECYC286), which uses the Gneuss 4 technology. The input consists of washed and dried poly(ethylene terephthalate) (PET) flakes mainly originating from collected post-consumer PET containers, with no more than 5% PET from non-food consumer applications. The flakes are melted in an extruder (step 2) and decontaminated during a melt-state polycondensation step under ■■■■■ and vacuum (step 3) and finally pelletised. Having examined the challenge test provided, the Panel concluded that the melt-state polycondensation (step 3) is critical in determining the decontamination efficiency of the process. The operating parameters to control the performance of the critical step are the pressure, the temperature, the residence time and the characteristics of the reactor. It was demonstrated by the challenge test that this recycling process is able to ensure that the level of migration of potential unknown contaminants into food is below the conservatively modelled migration of 0.1 μg/kg food. Therefore, the Panel concluded that the recycled PET obtained from this process is not of safety concern when used at up to 100% for the manufacture of materials and articles for contact with all types of foodstuffs, including drinking water, for long-term storage at room temperature or below, with or without hotfill. The final articles made of this recycled PET are not intended to be used in microwave and conventional ovens and such uses are not covered by this evaluation.

Safety assessment of the process ISKO, based on Gneuss 4 technology, used to recycle post-consumer PET into food contact materials.

The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of the recycling process ISKO (EU register number RECYC287), which uses the Gneuss 4 technology. The input consists of washed and dried poly(ethylene terephthalate) (PET) flakes mainly originating from collected post-consumer PET containers, with no more than 5% PET from non-food consumer applications. The flakes are melted in an extruder (step 2), decontaminated during a melt-state polycondensation step ■■■■■ and vacuum (step 3) and finally pelletised. Having examined the challenge test provided, the Panel concluded that the melt-state polycondensation (step 3) is critical in determining the decontamination efficiency of the process. The operating parameters to control the performance of the critical step are the pressure, the temperature, the residence time and the characteristics of the reactor. It was demonstrated by the challenge test that this recycling process is able to ensure that the level of migration of potential unknown contaminants into food is below the conservatively modelled migration of 0.1 μg/kg food. Therefore, the Panel concluded that the recycled PET obtained from this process is not of safety concern when used at up to 100% for the manufacture of materials and articles for contact with all types of foodstuffs, including drinking water, for long-term storage at room temperature or below, with or without hotfill. The final articles made of this recycled PET are not intended to be used in microwave and conventional ovens and such uses are not covered by this evaluation.

Safety assessment of the process Dialog Diyou PCR, based on the Starlinger iV+ technology, used to recycle post-consumer PET into food contact materials.

The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of the recycling process Dialog Diyou PCR (EU register number RECYC296), which uses the Starlinger iV+ technology. The input is hot caustic washed and dried poly(ethylene terephthalate) (PET) flakes mainly originating from collected post-consumer PET containers, with no more than 5% PET from non-food consumer applications. The flakes are dried and crystallised in a first reactor, then extruded into pellets. These pellets are crystallised, preheated and treated in a solid-state polycondensation (SSP) reactor. Having examined the challenge test provided, the Panel concluded that the drying and crystallisation (step 2), extrusion and crystallisation (step 3) and SSP (step 4) are critical in determining the decontamination efficiency of the process. The operating parameters to control the performance of these critical steps are temperature, air/PET ratio and residence time for the drying and crystallisation step, and temperature, pressure and residence time for the extrusion and crystallisation step as well as the SSP step. It was demonstrated that this recycling process is able to ensure that the level of migration of potential unknown contaminants into food is below the conservatively modelled migration of 0.1 μg/kg food. Therefore, the Panel concluded that the recycled PET obtained from this process is not of safety concern when used at up to 100% for the manufacture of materials and articles for contact with all types of foodstuffs, including drinking water, for long-term storage at room temperature, with or without hotfill. The final articles made of this recycled PET are not intended to be used in microwave and conventional ovens and such uses are not covered by this evaluation.

Safety assessment of the process Plastrec, based on the Polymetrix technology, used to recycle post-consumer PET into food contact materials.

The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of the recycling process Plastrec (EU register number RECYC288), which uses the Polymetrix technology. The input material consists of hot washed and dried poly(ethylene terephthalate) (PET) flakes originating from collected post-consumer PET containers, e.g. bottles, including no more than 5% PET from non-food consumer applications. The flakes are extruded to pellets, crystallised and subsequently decontaminated in a solid-state polycondensation (SSP) reactor under high temperature and gas flow. Having examined the challenge tests provided, the Panel concluded that the fourth step, the decontamination in the SSP reactor, is critical in determining the decontamination efficiency of the process. The operating parameters to control the performance of this critical step are temperature, gas velocity and residence time. It was demonstrated that this recycling process is able to ensure a level of migration of potential unknown contaminants into food below the conservatively modelled migration of 0.1 μg/kg food. Therefore, the Panel concluded that the recycled PET obtained from this process is not considered to be of safety concern, when used at up to 100% for the manufacture of materials and articles for contact with all types of foodstuffs, including drinking water, for long-term storage at room temperature or below, with or without hotfill. The final articles made of this recycled PET are not intended to be used in microwave or conventional ovens and such uses are not covered by this evaluation.

Safety assessment of the process Loreco Plast Recyclage, based on the VACUNITE (EREMA basic and Polymetrix SSP V-leaN) technology, used to recycle post-consumer PET into food contact materials.

The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of the recycling process Loreco Plast Recyclage (EU register number RECYC290), which uses the VACUNITE (EREMA basic and Polymetrix SSP V-leaN) technology. The input consists of hot caustic washed and dried poly(ethylene terephthalate) (PET) flakes mainly originating from collected post-consumer PET containers, with no more than 5% PET from non-food consumer applications. The flakes are pre-decontaminated in the ■■■■■ at ■■■■■ under ■■■■■ (step 2) before being extruded, pelletised and ■■■■■ (step 3). The ■■■■■ pellets are then ■■■■■ (step 4) and submitted to solid-state polycondensation (SSP) (step 5) at ■■■■■ and under ■■■■■ and ■■■■■ in two parallel ■■■■■ lines. Having examined the challenge tests provided, the Panel concluded that step 2 as well as steps 4 and 5 are critical for determining the decontamination efficiency of the process. The operating parameters to control the performance are temperature, pressure and residence time for steps 2, 4 and 5 as well as the ■■■■■ for steps 4 and 5. It was demonstrated that this recycling process is able to ensure that the level of migration of potential unknown contaminants into food is below the conservatively modelled migration of 0.1 μg/kg food. Therefore, the Panel concluded that the recycled PET obtained from this process is not of safety concern, when used at up to 100% for the manufacture of materials and articles for contact with all types of foodstuffs, including drinking water, for long-term storage at room temperature or below, with or without hotfill. The final articles made of this recycled PET are not intended to be used in microwave and conventional ovens and such uses are not covered by this evaluation.

Safety assessment of the process Lerg-Pet, based on the Starlinger iV+ technology, used to recycle post-consumer PET into food contact materials.

The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of the recycling process Lerg-Pet (EU register number RECYC297), which uses the Starlinger iV+ technology. The input is hot caustic washed and dried poly(ethylene terephthalate) (PET) flakes mainly originating from collected post-consumer PET containers, with no more than 5% PET from non-food consumer applications. The flakes are dried and crystallised in a first reactor, then extruded into pellets. These pellets are crystallised, preheated and treated in a solid-state polycondensation (SSP) reactor. Having examined the challenge test provided, the Panel concluded that the drying and crystallisation (step 2), extrusion and crystallisation (step 3) and SSP (step 4) are critical in determining the decontamination efficiency of the process. The operating parameters to control the performance of these critical steps are temperature, air/PET ratio and residence time for the drying and crystallisation step, and temperature, pressure and residence time for the extrusion and crystallisation step as well as the SSP step. It was demonstrated that this recycling process is able to ensure that the level of migration of potential unknown contaminants into food is below the conservatively modelled migration of 0.1 μg/kg food. Therefore, the Panel concluded that the recycled PET obtained from this process is not of safety concern when used at up to 100% for the manufacture of materials and articles for contact with all types of foodstuffs, including drinking water, for long-term storage at room temperature, with or without hotfill. The final articles made of this recycled PET are not intended to be used in microwave and conventional ovens and such uses are not covered by this evaluation.

Safety assessment of the process Silver Plastics, based on the Reifenhäuser technology, used to recycle post-consumer PET into food contact materials.

The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of the recycling process Silver Plastics (EU register number RECYC299), which uses the Reifenhäuser technology. The input material consists of hot caustic washed and dried poly(ethylene terephthalate) (PET) flakes mainly originating from collected post-consumer PET containers, including no more than 5% PET from non-food consumer applications. The flakes are extruded under vacuum into sheets. Having examined the challenge test provided, the Panel concluded that the decontamination in the extruder under vacuum degassing (step 2), for which a challenge test was provided, is critical in determining the decontamination efficiency of the process. The operating parameters to control the performance are temperature, pressure and throughput. The Panel concluded that this recycling process is able to ensure a level of exposure to potential unknown contaminants from food below 0.0025 μg/kg bw per day, when such recycled PET is used from 15% to 100% in mixtures with virgin PET, depending on the specific intended application. Therefore, the Panel concluded that the recycled PET obtained from this process is not considered to be of safety concern when used from 15% to 100% in mixtures with virgin PET for the manufacture of materials and articles depending on the specific intended application. Articles made of this recycled PET are not intended to be used in microwave and conventional ovens and such uses are not covered by this evaluation.

Safety assessment of the process PCR Ambalaj, based on the Starlinger iV+ technology, used to recycle post-consumer PET into food contact materials.

The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) assessed the safety of the recycling process PCR Ambalaj (EU register number RECYC294), which uses the Starlinger iV+ technology. The input is hot caustic washed and dried poly(ethylene terephthalate) (PET) flakes mainly originating from collected post-consumer PET containers, with no more than 5% PET from non-food consumer applications. The flakes are dried and crystallised in a first reactor, then extruded into pellets. These pellets are crystallised, preheated and treated in a solid-state polycondensation (SSP) reactor. Having examined the challenge test provided, the Panel concluded that the drying and crystallisation (step 2), extrusion and crystallisation (step 3) and SSP (step 4) are critical in determining the decontamination efficiency of the process. The operating parameters to control the performance of these critical steps are temperature, air/PET ratio and residence time for the drying and crystallisation step, and temperature, pressure and residence time for the extrusion and crystallisation step as well as the SSP step. It was demonstrated that this recycling process is able to ensure that the level of migration of potential unknown contaminants into food is below the conservatively modelled migration of 0.1 μg/kg food. Therefore, the Panel concluded that the recycled PET obtained from this process is not of safety concern when used at up to 100% for the manufacture of materials and articles for contact with all types of foodstuffs, including drinking water, for long-term storage at room temperature, with or without hotfill. The final articles made of this recycled PET are not intended to be used in microwave and conventional ovens and such uses are not covered by this evaluation.

Enhancement of wood filled polymer by microwave induced heat treatment

A domestic microwave oven was modified using a thermocouple to measure temperature while heating to experiment the effect of microwave irradiation on Meranti wood. The main aspect of this research paper would be to evaluate the performance of heating on how it affects the wood by microwave irradiation. Wood is the testing specimen of this control system. The purpose of this study was to see if the microwave drying method had an effect on young’s moduli, tensile strength, and permeability. The results of the experimental tests demonstrate that Young's moduli increased as wood powder volume increased. The samples with 10 wt% of microwave-treated wood powder had the highest elasticity modulus, tensile strength and permeability of 4043 MPa, 15.41 MPa and 24.43% respectively. It was followed by Fourier-transform infrared spectroscopy (FTIR) analysis and followed by SEM (Scanning electron microscope analysis). Microwave treated wood at high intensities increased the elastic modulus and tensile strength by deeply impregnating the wood into the composite, according to morphological analysis performed using SEM.

Investigation Of The Effect Of Microwave-Assisted Freeze-Drying Method On Quality Properties Of Strawberry

In this study, frozen strawberries were dried by using freeze-drying and microwave-assisted freeze-drying methods. Microwave assisted freeze drying aims to remove the water in the product by sublimation with the microwave energy fed to the system in the microwave oven. The effects of microwave energy on the processing time and product quality were observed. The quality characteristics were evaluated with the results of the physical (color, texture) analysis and the values of the two systems were compared.

Developing a special microwave oven: Assessment of its performance for dough fermentation and nutrient soup elaboration

Bread and soup are two of the most important foods in daily life, thus dough fermentation and nutrient soup elaboration are more and more popular, but there is a lack of relevant low-cost and high-reliable household appliances on the market. Therefore, this paper proposes automatic control methods for dough fermentation and nutrient soup elaboration based on a special microwave oven. Fermentation theory, run-up microwave fermentation principle, microwave extraction principle, NTC temperature probe design and scalable fuzzy control algorithm are described in detail. Besides, the experimental platform is set up with a temperature chamber, an optical fiber thermometer and a power meter. Experimental results demonstrate that the relationship between the heating time and flour's mass is linear. For different ambient temperature tests, the volume ratios of the fermented dough to unfermented dough of different cases range from 2.2 to 2.62, and the inside of the dough after fermentation is fluffy, with small and dense cavities. Meanwhile, there is no acid taste and skin dryness, and the power consumption of microwave fermentation is less than half of that induced by grill, convection or steam fermentation. The detection error of the NTC temperature probe with microwave shielded is 0.48 °C, and the control error of the closed loop system is less than 0.5 °C. The temperature-rise slope of water is lower than that of ingredient, and the water's temperature is about 1 °C less than that of the ingredient. The soup after microwave elaboration is amber and clear, the ingredients are intact, the water loss is less than 50 g, and the total power consumption is 684 Wh. In short, microwave-based control methods for dough fermentation and nutrient soup elaboration are effective.

DETERMINATION OF WATER CONTENT IN GRAINS WITH MICROWAVE OVEN

The determination of water content is essential for the maintenance of grain quality, and an evaluation of alternative methods for quantification allows to increase the efficiency of the process and bring benefits to the productive sector. The study aimed to analyze the efficiency of using microwave ovens to determine the water content in grains. The study was carried out in a completely randomized design in a 5 x 6 factorial scheme, with five species (peanut, sunflower, corn, soybean and wheat) and six microwave drying periods (0.5, 1, 1.5, 2, 2.5, and 3 min), with four replications. Data were subjected to descriptive analysis to characterize the samples, and regression analysis to analyze differences between methods as a function of drying time. The determination of water content in peanut, sunflower, corn, soybean and wheat grains in microwave is technically feasible, showing correlation with the determination in an oven by the standard method. The drying time in the microwave influences the water removal capacity of the grains. For peanut, sunflower, corn, soybean and wheat grains, the microwave drying time of 3 min showed greater similarity with the determination by the standard method.

Optimize the Properties of Carbon Nanotubes Synthesized using a Microwave Oven

In this paper, carbon nanotubes (CNT) are synthesized using the microwave oven method, which offers several advantages, including a simple, quick, inexpensive, and solvent-free growing method. To produce CNT, a mixture of graphite and ferrocene catalysts had to be flattened inside a microwave oven for five seconds at room temperature. CNT was produced using various ratios of graphite and ferrocene, and analyses indicated that a 70:30 graphite/ferrocene ratio produced better nanocrystalline CNT. To optimize CNT properties, five processes of purification were used to dispose of impurities like metal particles and support material from the as-produced carbon nanotubes. Raman spectroscopy, field emission scanning electron microscopy (FESEM), energy dispersive X-ray spectroscopy (EDX), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR) was used to characterize the CNTs both after and before purification. After acid treatment and centrifugation, the amount of amorphous carbon and iron particles significantly decreased. Additionally, following the purification process, the ID/IG decreased by 0.14 and the I2D/ID increased by 0.55 for the purified CNTs. Furthermore, the FTIR spectra of the untreated and functionalized CNTs confirm the presence of carboxyl groups on pure CNTs and -OH moieties in sorbed water.

Cocción de arroz: eficiencia energética, valor nutricional y metales pesados

El arroz es uno de los cereales más producidos y consumidos en el mundo, debido a su aporte calórico a la dieta de los seres humanos. El componente principal del arroz es el almidón, pero también es una fuente importante de minerales, fibras y vitaminas. El arroz puede contener también niveles importantes de metales tóxicos. Existen varios métodos utilizados para la cocción del arroz a nivel doméstico, siendo los más comunes el arroz hervido, la cocción en olla arrocera eléctrica, cocción a presión y cocción en microondas. Se evaluó la eficiencia energética de los métodos hallando que la cocción en olla arrocera eléctrica logró un ahorro del 35 – 40 % en comparación con el método por microondas y el tradicional. La cocción óhmica resultó ser la más rápida, con un tiempo de 5 – 7,5 minutos. Este cereal sufre procesos previos a su consumo, los que pueden afectar el contenido de los compuestos mencionados. El lavado del grano genera una reducción del contenido de minerales esenciales y tóxicos, así como de vitaminas B1 y B2 y de ácido fítico. El remojo no generó cambios significativos en el contenido de vitamina B2, minerales y ácido fítico. La cocción por microondas provocó una menor disminución de vitaminas y ácido fítico que la cocción a altas presiones. La cocción con remojo previo provoca no solo la disminución de metales pesados, sino también de minerales esenciales. Por último, otros autores estudiaron el efecto del tiempo y temperatura de cocción con el fin de analizar la variabilidad de las fracciones digeribles del almidón de arroz. Encontraron que, al aumentar la temperatura de 50 a 90°C, la fracción de almidón de digestión rápida se incrementa.

Effect of Different Drying Techniques of Flowers and Foliages and Its Value Addition

Fresh flowers and foliages are delightful and visually striking, it can be arduous to sustain their charm and pristine appearance over an extended duration, However this obstacle can be overcome by drying the flowers and foliages, enabling them to retain their allure. The present investigation the effect of different drying techniques of flowers and foliages and its value addition was carried out at the post harvest laboratory of Department of Horticulture, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj (UP) during 2022-23. The experiment was laid out in Completely Randomized Design comprising of two different methods of flower drying i.e. microwave oven drying with silica gel and microwave oven drying with sand and replicated three times containing six flowers per replication for six different flowers and foliage i.e. Rose, Gerbera, Jatropha, Dracaena, Fern and Thuja. The aim of this investigation was to evaluate the drying techniques of Rose, Gerbera, Jatropha, Thuja, Fern and Dracaena. Maximum moisture loss was obtained in (T3) Jatropha embedded in silica gel and dried in microwave oven (77.13%). Best score in sensory evaluation in terms of colour, shape and texture was found highest in (T5) Dracaena embedded in silica gel and dried in microwave oven (scores- 4.18, 4.38, 4.03). So, the best drying technique considered was microwave oven drying with silica gel as an embedding medium.

A Frozen Fantasy for Cold War America

ABSTRACT This article focuses on the 1954 short story “Frozen Foods 2000 A.D.,” which predicted that frozen meals and microwave cooking would ensure global cooperation and reduce domestic labor, “emancipating” women and inspiring new technologies. This frozen fantasy both reflects the structure of earlier utopian motifs and challenges their essential arguments, particularly when examined alongside Edward Bellamy’s utopian novel Looking Backward and medieval Cockaigne stories of abundant food and feasting. “Frozen Foods 2000 A.D.” also describes the culinary transformations in the United States in subsequent decades, making it a remarkably prescient utopian text, and its vision of the future was largely (though not completely) realized by the end of the twentieth century. Because frozen meals and kitchen conveniences have proliferated since its publication, “Frozen Foods 2000 A.D.” no longer seems utopian. Instead, American kitchens, and eaters, now view Williams’s futuristic vision as commonplace and expected.

Calibration on X-band radar ranging with laser lidar

Calibration on X-band radar ranging with laser lidar

The influence of heat treatment type on the fat component and heterocyclic aromatic amines formation in minced poultry meat products

In this study the influence of heat treatment type on the change in the fatty acid composition, indices and parameters of fat oxidation, the level of heterocyclic amines formation in the chopped poultry ready-to-eat products enriched with ω‑3 fatty acids and an antioxidant complex were studied. The composition of ingredients and recipes of ready-to-eat products are developed with consideration of the medical and biological requirements for the diets of oncological patients. These ready-to-eat products feature some antioxidant substances in their composition that can bind free radicals, and provide for a reduction in the risk of carcinogens formation during the manufacturing process. The heat treatment was run in several ways, also called as modes — cooking in a microwave oven (MW), cooking in a convection oven in the “convection” mode with preliminary short-term roasting, steam cooking. For comparison, the conventional, i. e. not enriched food sample was used as a control one. The introduction of ω‑3 fatty acids into the food formulation made it possible to change the fatty acid composition towards increasing the proportion of polyunsaturated fatty acids (PUFAs). It was found that the profile of fatty acids was influenced by both the ingredients of the product and the type of its heat treatment. The joint use of a PUFA source and a complex of antioxidants made it possible to obtain a ready-to-eat product with a high level of ω‑3; and to ensure the ratio of ω‑6 group acids: ω‑3 ratio amounts to 1–2:1. Heat treatment of enriched semi-finished products by microwave cooking and by steam cooking showed a lesser effect on the change in the content and composition of polyunsaturated fatty acids — the loss of fatty acids was 1.2% and 2.8%, respectively, while in the “convection” cooking mode with preliminary roasting this loss was equal to 3.5%. It was found that the antioxidant complex in the composition of the food product and gentle heat treatment methods cause less lipid peroxidation and the formation of carcinogenic heterocyclic aromatic amines (HAA) during the food manufacturing process.